One-Pan Chicken Fajita Pasta

This One-Pan Chicken Fajita Pasta is a delicious fusion of Tex-Mex flavors and Italian comfort food, all cooked in a single pan for easy cleanup. Juicy, spiced chicken breast pieces are combined with sautéed bell peppers, onions, and a creamy, tangy sauce. The pasta cooks directly in the flavorful broth, absorbing all the spices and salsa, creating a dish that’s rich, cheesy, and bursting with fajita-inspired goodness. It’s a perfect weeknight meal that’s sure to satisfy your cravings for something both hearty and zesty.

Ingredients:

• 3 tablespoons olive oil, divided
• 1 lb boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• 1/2 teaspoon chili powder, divided
• 1/2 teaspoon ground cumin, divided
• 1 cup diced yellow onion
• 1 1/2 cups diced bell peppers (red, orange, green, or yellow)
• 2 cups low-sodium chicken broth
• 1 cup salsa
• 1/2 cup heavy cream
• 8 ounces short pasta (penne, rotini, or similar)
• 1 lime, juiced
• 1 cup shredded cheddar cheese
• Optional toppings: sour cream, guacamole, chopped cilantro

Instructions:

1. Cook the Chicken:

• Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat.
• Add the chicken breast pieces and season with about 1/2 teaspoon of kosher salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
• Cook the chicken for 5-6 minutes, or until fully cooked. Remove the chicken from the pan and set it aside on a plate.

1. Sauté the Vegetables:

• In the same pan, add the remaining 1 tablespoon of olive oil.
• Add the diced onions and bell peppers. Sprinkle with the remaining 1/4 teaspoon chili powder and 1/4 teaspoon cumin.
• Cook the vegetables over medium-high heat until they are softened. Remove the vegetables from the pan and set them aside with the chicken.

1. Cook the Pasta:

• Add the chicken broth, salsa, and heavy cream to the same pan.
• Stir in the pasta, making sure it’s evenly submerged in the liquid.
• Cover the pan and cook for 15-20 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente.

1. Combine Everything:

• Once the pasta is cooked, stir in the lime juice.
• Add the cooked chicken and vegetables back to the pan, and heat until everything is warmed through.
• Stir in the shredded cheddar cheese until it’s melted and evenly distributed throughout the dish.

1. Serve:

• Serve the pasta hot, topped with your choice of sour cream, guacamole, and chopped cilantro for an extra burst of flavor.

Tips:

• Customizable Heat: If you like your fajitas spicy, consider adding some sliced jalapeños or a pinch of cayenne pepper to the dish.
• Cheese Varieties: Feel free to mix in other cheeses like Monterey Jack or Pepper Jack for a different flavor profile.
• Make it Vegetarian: Swap out the chicken for black beans or roasted vegetables, and use vegetable broth instead of chicken broth to make this dish vegetarian.
• Leftover Friendly: This dish reheats well, making it a great option for meal prepping or leftovers. Just add a splash of chicken broth or cream when reheating to keep the pasta moist and creamy.